Using canned pumpkin puree (not pumpkin pie mix) instead of oil or butter ensures these seasonal brownies are dense and moist, as well as low fat. The only hint of pumpkin flavor comes from the pumpkin cream cheese swirled into the batter just before baking.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1 13-16 ounce box Brownie mix (I used Dr. Oetker Organics 13.1 ounce box)
- 3/4 cup canned pumpkin puree (pure pumpkin, not pie mix)
- 1 egg
- .
- For the topping:
- 4 ounces fat-free tub cream cheese
- 1/4 cup pumpkin puree
- 1/4 cup sugar
- 1/4 tsp pumpkin pie spice
Preparation:
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick cooking spray.
Place brownie mix in a large mixing bowl with canned pumpkin and egg. Beat with an electric mixer until batter is smooth. Spoon batter into prepared pan.
In a small bowl, beat cream cheese, pumpkin, sugar and pumpkin pie spice until smooth and creamy. Drop spoonfuls of cream cheese mixture on to brownie batter. Swirl with a knife.
Bake for 30-35 minutes.
Makes 16 brownies.
Per Brownie: Calories 118, Calories from Fat 10, Total Fat 1g (sat 0.2g), Cholesterol 14mg, Sodium 95mg, Carbohydrate 24.9g, Fiber 1g, Protein 2.1g
